Chocolate Chip Pumpkin Bread with Warm Fall Spices
This post may contain affiliate links, read our disclosure policy.
After one taste you’ll see why my Chocolate Chip Pumpkin Bread is the softest, most flavorful pumpkin bread you’ll ever bake. I’ve tested different versions over the years and this one has become my signature fall loaf. It’s packed with melty chocolate chips and a delicious blend of warm pumpkin spices that makes every slice perfectly moist and impossible to resist.
Moist Chocolate Chip Pumpkin Bread
If you love fall baking as much as I do, this chocolate chip pumpkin bread is the one to try. I’ve tested several versions, but some bake up dry or have spices that overpower the pumpkin. My recipe is everything you want in a pumpkin bread. It’s tender with balanced pumpkin spice and loaded with just the right amount of chocolate in every bite.
And the best part? With my simple instructions, anyone can make it. Whether you’ve baked pumpkin bread before or this is your first try, the batter mixes together easily in just minutes. What comes out of the oven is the most delicious bakery-level pumpkin bread with gooey chocolate chips scattered throughout.
Why You’ll Love My Version of Chocolate Chip Pumpkin Bread
- Better texture – My recipe bakes up softer and moister than most, thanks to the addition of Greek yogurt and the perfect balance of butter and oil.
- Richer flavor – Extra cinnamon, pumpkin pie spice, and a touch of maple syrup give my bread a depth of flavor that stands out but does not overpower the natural pumpkin flavor.
- More chocolate in every bite – I fold in plenty of chocolate chips and even sprinkle some on top so every slice is packed with melty goodness.
Ingredients to Make This Pumpkin Bread Recipe
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Unsalted butter, melted – Adds richness and flavor.
- Vegetable oil – Keeps the bread extra moist.
- Pumpkin purée – Gives the bread its soft texture and pumpkin flavor.
- Eggs – Provide structure and help the bread rise.
- Greek yogurt or sour cream – Adds tang and tenderness.
- Brown sugar – Sweetens the loaf with a hint of molasses.
- Maple syrup – Deepens the flavor and balances the spices.
- Vanilla extract – Rounds out the flavors.
- All-purpose flour – The base that holds everything together.
- Pumpkin pie spice – The classic pumpkin bread flavor booster.
- Cinnamon – Adds warmth and enhances the pumpkin.
- Baking soda – Helps the bread rise properly.
- Baking powder – Ensures an even lift.
- Salt – Balances the sweetness.
- Semisweet chocolate chips – Melt into little pockets of chocolate in every slice.
Substitutions or Variations
- Nuts – Fold in ½ cup chopped walnuts or pecans for a nutty twist.
- Chocolate – Use dark chocolate or use a mix of semisweet and milk chocolate chips.
- Topping – Sprinkle coarse sugar for a crispy topping.
How to Make This Pumpkin Bread Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 350° F. Grease or line a 9 × 5 loaf pan with parchment paper and place the oven rack in the center.
- In a large bowl, whisk together melted butter, vegetable oil, pumpkin purée, eggs, yogurt, brown sugar, maple syrup, and vanilla until smooth.
- In another bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, reserving a small handful for sprinkling on top.
- Spoon the batter into the prepared loaf pan and sprinkle with the reserved chocolate chips.
- Bake for 55-65 minutes, until a tester comes out mostly clean (a little melted chocolate is fine).
- Cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.
- Don’t overmix once you add the dry ingredients. This keeps the bread tender.
- Sprinkle a few chocolate chips on top before baking for a bakery-style finish.
- Let the loaf cool completely before slicing so the loaf sets up and the chocolate firms up.
How to Make Chocolate Chip Pumpkin Muffins
This recipe easily doubles as muffins. Just divide the batter into a lined muffin tin and bake for about 20-22 minutes until a toothpick comes out mostly clean.
Is Chocolate Chip Pumpkin Bread Healthy?
This recipe contains sugar but it’s made with real pumpkin, which adds fiber and nutrients. For a lighter option, you can reduce the sugar or use dark chocolate chips for a bit of a healthier version.
Can I Use Fresh Pumpkin Instead of Canned Purée?
Yes, but make sure it’s roasted and puréed until completely smooth. Fresh pumpkin can have more water, so blot it with paper towels before adding it to the batter.
Why is My Pumpkin Bread Dense?
Overmixing the batter is the most common culprit. Mix only until the dry ingredients are incorporated and check for doneness on the earlier side of the bake time.
Storage Instructions
- Room Temperature – You can store cooled slices in an airtight container at room temperature for up to 3 days.
- Refrigerate – For longer storage, wrap tightly with plastic wrap and refrigerate for up to 6 days.
- Freeze – Slice the loaf, wrap each piece in plastic, and store in a freezer bag for up to 2 months. Thaw overnight at room temperature.
- Reheat – Place thawed slices of the bread in a warm oven or reheat for a few seconds in the microwave.
More Tasty Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Dump Cake
- Pumpkin Sheet Cake
- Pumpkin Cupcakes with Cinnamon Frosting
- Pumpkin Spice Donuts
- Iced Pumpkin Spice Latte
Pin this recipe to find it later
Chocolate Chip Pumpkin Bread
Equipment
- 9 x 5 loaf pan
Ingredients
- ¼ cup unsalted butter melted, 1/2 stick
- ¼ cup vegetable oil
- 1 ½ cup pumpkin purée not pumpkin pie filling
- 2 large eggs room temperature
- 2 Tablespoons plain Greek yogurt or sour cream
- 1 cup packed brown sugar
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350° F, grease or line a 9 × 5 loaf pan with parchment paper. Place oven rack in center of oven.
- In a large bowl, whisk together melted butter, vegetable oil, pumpkin, eggs, yogurt, brown sugar, maple and vanilla until smooth.¼ cup unsalted butter, ¼ cup vegetable oil, 1 ½ cup pumpkin purée, 2 large eggs, 2 Tablespoons plain Greek yogurt, 1 cup packed brown sugar, 2 Tablespoons maple syrup, 1 teaspoon vanilla extract
- In another bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.1 ¾ cups all-purpose flour, 1 teaspoon pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Combine: Stir dry ingredients into wet until just combined. Fold in chocolate chips.1 cup semisweet chocolate chips
- Spoon batter into a greased or parchment-lined 9 × 5 loaf pan. Sprinkle a few extra chocolate chips on top.
- Bake at 350° F for 55–65 minutes, until a tester comes out mostly clean, a little melted chocolate is fine.
- Let cool in pan 10 minutes, then transfer to a rack. Allow to cool completely then slice.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
